Beat the eggs and yolk with the vanilla.
In a large bowl, mix the flour, yeast, sugar
and ½ tsp salt. Add the warm milk and
egg mixture, then beat to a very soft,
sticky dough with a wooden spoon.
Cover with cling film and leave in a warm
place until the dough has doubled in size.
Drop large muffin wraps into
10 clean, 200g size cans (or use a muffin
tray), or line them carefully with
baking parchment so that the paper comes
well above the cans to make a collar.
Blend the butter, fruit and peel into the
risen dough, preferably with your hands.
Cut into 10 equal pieces and drop a piece
into each prepared can. Cover again and
leave until they are very well risen.
Heat oven to 190C/170C fan/gas 5.
Gently brush the panettone with milk,
scatter over the almonds and bake for
25-30 mins until golden. Eat within
3 days, or freeze for up to 6 weeks.